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Strawberry Cheesecake Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 21 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 24 truffles
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Strawberry Cheesecake Truffles are delightful bite-sized dessert treats featuring a creamy, tangy strawberry-flavored filling made from crushed strawberry creme sandwich cookies, cream cheese, and strawberry jello powder. These truffles are coated in smooth vanilla almond bark and finished with a decorative pink candy melt drizzle, making them perfect for parties, holidays, or any sweet craving.

Ingredients

Filling

  • 15 oz. package of strawberry creme sandwich cookies
  • 8 oz. cream cheese, room temperature
  • 3 oz. package strawberry jello powder

Coating

  • 24 oz. vanilla almond bark, melted
  • 1 cup pink candy melts, melted (optional: a little vegetable oil to thin if needed)

Instructions

  1. Prepare the Filling: Crush the strawberry creme sandwich cookies finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Transfer the crushed cookies to a large mixing bowl. Add the room temperature cream cheese and strawberry jello powder. Using a hand mixer, blend the ingredients thoroughly until the mixture is thick, smooth, and moldable.
  2. Form the Truffles: Line a baking sheet with parchment paper. Using a tablespoon or small cookie scoop, portion out about 1 ½ tablespoons of the mixture. Roll each portion into a smooth ball with your hands and place it onto the prepared baking sheet. Repeat until all the mixture is used, spacing the balls evenly.
  3. Freeze the Truffles: Place the baking sheet with the rolled truffles in the freezer for 1 hour or overnight. This step firms up the truffles, making them easier to coat in the next step.
  4. Melt the Almond Bark: In a medium microwave-safe bowl, melt the vanilla almond bark by microwaving in 30-second intervals. Stir thoroughly between intervals until completely melted and smooth, taking care not to burn.
  5. Coat the Truffles: Using two forks or a dipping tool, gently dip each chilled truffle ball into the melted almond bark coating. Lift and scrape off excess coating against the side of the bowl to avoid heavy clumps. Place each coated truffle back onto the parchment paper to set.
  6. Prepare and Drizzle Candy Coating: In a small microwave-safe bowl, melt the pink candy melts until smooth, stirring regularly. If the candy melt is too thick for drizzling, add a small amount of vegetable oil and stir to thin. Transfer the melted candy into a small zip-top bag and snip off a tiny corner. Drizzle the pink candy in decorative thin lines over each coated truffle.
  7. Set and Serve: Allow the candy coating to set at room temperature or place the truffles back in the refrigerator briefly to harden the drizzle. Serve chilled or at room temperature. Enjoy these creamy, luscious strawberry cheesecake bites!

Notes

  • Room temperature cream cheese helps achieve a smooth mixture and easier mixing.
  • Freezing the truffles before coating helps the coating set evenly and prevents melting.
  • If you don’t have pink candy melts, you can use white candy melts and add a few drops of pink food coloring.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Find it online: https://dishmelt.com/strawberry-cheesecake-truffles-recipe/